Strawberry, Cucumber and Mozzarella Phyllo Cups
Recipe for strawberry, cucumber and mozzarella phyllo cups. A light and simple appetizer with homemade crispy phyllo cups and finished with balsamic glaze!
One of the most unexpected aspects about running this food blog of mine has been developing friendships along the way with other bloggers.
I never really thought that I would meet such wonderful people … people who are my people.
You know, people who get the way my mind works – the constant thoughts about food and dreaming up new ideas for food and those who don’t get annoyed with my endless chatter about food. Food food food.
My friend Taylor is one of these people. And today, we are celebrating her!
With a virtual baby shower of course. She’s about to welcome her first little one and I couldn’t be more excited for her!
Hopefully one day we’ll actually get to meet in person, but for now, we’ll pretend that these strawberry mozzarella phyllo cups are being enjoyed around a real table. Filled with lots of good food and chatter about food (and Taylor’s baby of course!).
PS – the recipes from all the other bloggers for the shower are linked at the end of the post!
So, let’s talk about this summery appetizer shall we? These adorable little cups are super duper light. Which is exactly what I want this time of the year.
The filling itself is incredibly simple. We’ll dice up some strawberries, cucumber and fresh mozzarella balls and toss them with a little olive oil, fresh basil, salt and pepper. Slightly sweet, slightly salty, totally fresh. And easy right?
How To Make Phyllo Cups
Now, the cups. While I’ve heard you can certainly buy pre-made phyllo cups (I’ve never actually seen these at our local stores!), you know I can’t resist making things myself.
Plus, I also think the homemade version is prettier than the stuff you can buy! And you also know I like pretty things.
The process itself is fairly simple to make the cups – you just need a little patience with brushing each layer of the phyllo dough gently with olive oil, before slicing the stacked dough into squares.
The squares are then gently molded into a mini muffin tin and baked off to golden perfection!
We’ll scoop in that refreshing filling and then drizzle the top with some balsamic glaze for the perfect tangy finishing touch.
Resulting in a totally doable appetizer that is perfect for gatherings of any kind.
And yes, a big ol’ oops to the fact that I used wine as a prop in that photo below for an appetizer for a virtual baby shower. Taylor, just pretend it’s grape juice okay??
Additional Appetizer Recipes You Might Enjoy!
- Spinach Artichoke Hummus
- Healthier Layered Taco Dip
- Pecan Goat Cheese Ball
- Individual Mediterranean Dips
- Watermelon, Mozzarella and Prosciutto Skewers
- Pear, Walnut and Goat Cheese Tart
- Baked Goat Cheese with Cranberries
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Because of the water content in the cucumber and strawberries, I would not recommend filling the cups in advance of serving. If you do want to prep ahead of time, you can keep the cups and filling separate (in airtight containers - keep the cups at room temp and the filling in the fridge) and then just scoop the filling into the shells and drizzle with glaze right before serving. Filling from Cook Nourish Bliss. Phyllo cups method from A Couple Cooks.
For the cups:
For the filling:
To make the cups:
To make the filling:
Serving Size: 1
Amount Per Serving: Calories: 56 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 4mg Sodium: 87mg Carbohydrates: 7g Fiber: 0g Sugar: 1g Protein: 2g
Because of the water content in the cucumber and strawberries, I would not recommend filling the cups in advance of serving.
If you do want to prep ahead of time, you can keep the cups and filling separate (in airtight containers - keep the cups at room temp and the filling in the fridge) and then just scoop the filling into the shells and drizzle with glaze right before serving.
Filling from Cook Nourish Bliss. Phyllo cups method from A Couple Cooks.
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The Lemon Bowl – Blackberry Ginger Smash with Thyme